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Grilled Corn Panzanella

Grilled Corn Panzanella

Yield: 4-6 servings (12 cups) 

Ingredients 

½ cup extra-virgin olive oil, plus more for greasing 

2 tablespoons red wine vinegar 

225 grams fresh mozzarella, torn into roughly 1-inch pieces 

680 grams ripe tomatoes, cut into roughly 1-inch pieces, or 2 pints cherry tomatoes, halved 

2 Persian or mini seedless cucumbers, cut ¼ inch thick 

1 shallot, thinly sliced 

Sea salt  

Freshly ground black pepper 

1( 330 grams) loaf sourdough or rustic bread, sliced 1 inch thick 

3 ears of corn, shucked 

20 basil leaves, torn if large 

Directions 

  1. Heat grill to medium-high. In very large bowl, stir together olive oil, vinegar and mozzarella. Place a large colander or sieve on top of mozzarella mixture. Add tomatoes, cucumbers and shallot to colander and season generously with salt, about ½ teaspoon fine sea salt. Stir to coat. Set aside to allow tomato and cucumber juices to form a vinaigrette with oil and vinegar beneath. 

  1. On a sheet pan, brush bread and corn all over with oil. Season with salt and pepper. Head outside with sheet pan and tongs. 

  1. Grill corn, turning occasionally, until browned in spots, 10 to 12 minutes. Grill bread until crisp and charred in spots, 1 to 3 minutes per side. (Watch closely; bread likes to burn.) Return ingredients to sheet pan as they finish, then head back inside. 

  1. Shake colander of tomatoes and cucumbers to get all the juices in the bowl, then set colander aside in the sink. Tear bread into 1-inch pieces and cut kernels off the cobs. To the bowl of mozzarella, add bread, corn, tomatoes, cucumbers, shallots and basil and toss to combine. Season to taste with salt and pepper. Serve right away or let sit, stirring occasionally, for up to 30 minutes. 

Recipe adapted from NYT Cooking